Preparation and effect of different temperature and time on nutritional quality of tomato paste

Tomato is a che fly available vegetable in India and several techniques are available in the market for processing of tomato. However, in this study we have tried to investigate cost effective procedure for preparation of tomato paste by using vacuum drying. Tomato paste was prepared and its sensory evaluation exposed that the prepared tomato paste by same procedure was acceptable for consumption. Determination of content of lycopene, betacarotene, ascorbic acid, acidity and TSS revealed that 50C and 250C temperatures were suitable for long time storage of paste while 500C, 750C and 1000C temperatures were not suitable for long time storage of paste.